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|Wolfgang Puck, Los Angeles, California, USA, on September 15, 2012|
|Birthday/Birthplace||Wolfgang Johannes Topfschnig
(1949-07-08) July 8, 1949
Sankt Veit an der Glan, Carinthia, Austria
|Wife/Husband||Marie France Trouillot (1975-1980; divorced)
Barbara Lazaroff (1983-2003; divorced)
Gelila Assefa (2007-present)
|Cooking style||California, French, and Fusion|
Wolfgang Johannes Puck (Sankt Veit an der Glan, Austria, July 8, 1949) is a chef, restaurant owner and entrepreneur of Austrian origin and American nationality.
Puck was born in Sankt Veit an der Glan, a city in Carinthia, Austria. His first name was Wolfgang Johannes Topfschnig, although he soon took the surname of his adoptive father, Josef Puck.
She became interested in cooking due to the influence of her mother, who worked as a cook in a tourist resort. When he was 14, he left home to work in hotel kitchens, where he learned the basics, and then emigrated to France to apprentice in the following restaurants: L’Oustau de Baumanière, under chef Raymond Thuilier; the Hotel de Paris in Monaco, and the Maxim’s in Paris.
Puck emigrated to the United States in 1973, when he was 24 years old, and after a brief residency in Indianapolis he settled permanently in Los Angeles. In 1975, entrepreneur Patrick Terrail, owner of the luxury restaurant Ma Maison in Beverly Hills, came across him through mutual friends and hired him as executive chef.Thanks to a menu inspired by French cuisine, the restaurant became one of the most popular among Hollywood artists, something that the cook would use to publish his first cookbook. Puck worked at Ma Maison until 1981.
In 1982, Puck and his wife Barbara Lazaroff opened the Spago restaurant on the Sunset Strip, which quickly repeated Ma Maison’s success. With a menu based on Californian cuisine, the chef included novelties such as pizzas with gourmet ingredients, prepared by Ed LaDou, and as a result of his success in Spago, Puck became one of the first famous chefs in the United States. In addition to opening restaurants in other cities of the country, he lent his image for new cookbooks, pre-cooked dishes, cooking courses and catering services, including the Óscar awards parties.
Puck’s business is divided into three subsidiaries: Wolfgang Puck Fine Dining Group, which brings together all luxury restaurants; Wolfgang Puck Catering, catering service, and Wolfgang Puck Worldwide, with the rest of the establishments. The chef’s most famous restaurants are Spago (Beverly Hills, two Michelin stars), Chinois on Main (Santa Monica), Postrio (Las Vegas and San Francisco) and CUT Beverly Hills (one Michelin star). On the other hand, the Wolfgang Puck Foundation is dedicated to raising funds for the social program Meals on Wheels.
With regard to television, he debuted as a presenter in Cooking Class with Wolfgang Puck of Food Network. He has been sworn in Iron Chef America, Top Chef, Hell’s Kitchen and MasterChef, and has played himself in the Frasier and Las Vegas series.
He is married to the designer Gelila Assefa since 2007, with whom he has had two children. Her previous wives were Marie France Trouillot (1975-1980) and Barbara Lazaroff (1983-2003).
Wolfgang Puck Net Worth – $90 Million
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